Love. Laugh. Live.

Category: RECIPES

My favorite thing to do Sunday morning is waking up late and whipping up something delicious. Lately, the most popular request at home are my special French toasts. I usually don’t share my secrets but I will make an exception. These could be served with thinly sliced strawberries and bananas with syrup or even Nutella. I am sure you will all enjoy these.

Delicious French Toasts

(Serves 2-4)

Ingredients:

8 thick slices of Challah bread, preferably 2-day old

3 small eggs

2/3 cup milk

1/3 cup orange juice

1/4 cup Cointreau

1 1/2 teaspoons of cinnamon

Tiny dash of Club House Vanilla extract

Butter

For garnish

Maple syrup

Powdered sugar

8 large sliced strawberries

Method

Beat eggs, milk, and cinnamon together in a large bowl. Add orange juice and Cointreau. Make sure to blend very well.

Dip each slice of bread into the mixture, allowing bread to soak up some of the mixture. Make sure it doesn’t soak to much. (Trick: count 2 seconds for each side).

Melt some butter in a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary. (I usually use a flat spatula to make sure not to squeeze the French toast)

To serve, add the garnish you prefer. I like to sprinkle powdered sugar with sliced strawberries.

Let me know how it turns out!

-xox-

The Girl Next Door

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Summer is coming up and we need to shed those extra pounds we gained over the winter. Eating filling salads for lunch helps attain this goal – that is if you respect the quantities and if you don’t add a bag of chips or a chocolate bar to the menu. I will be sharing a lot of salad recipes as they are my favorite thing to eat. For the health junkies – or for anyone willing to adventure themselves, this particular recipe is also delicious if you add half a cup or mixed quinoa (red and white).

Fresh & Light Greek Salad

(serves 2-3)Ingredients:

half a cup of crumbled Bulgarian feta cheese

1 box of mini tomatoes (you can mix red and yellow)

half a large red pepper

half a large yellow pepper

half a red onion thinly sliced

10 pitted Kalamata olives

juice of half a lemon

2 generous tablespoons of olive oil

half a teaspoon of table salt

1 teaspoon of dried oregano

Method

Start by slicing the tomatoes in halves, put them in a bowl and sprinkle only half of the salt. Let it sit for 30 minutes.

While the tomatoes are soaking in the salt, slice all the veggies and put them in another bowl. Try to slice the peppers thin but not too thin or else they will get mushy – and that’s not yummy.

Mix the oil, lemon, salt and oregano. I recommend mix it in a mini Tupperware – allows the dressing to thicken.

Combine the tomatoes, the sliced veggies and dressing. Mix in the feta once everything is well combined.